Pumpkin Curry Dumplings

Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food

Hello, hello, hello! It’s been a while since our last chat hasn’t it? What have you been up to the last 2 weeks? Did you have a happy and bountiful Thanksgiving????? Let’s see… what has life been like? I made a random pitstop in Bakersfield, California for a few days and it ended up being a super inspiring and weird 36 hours hours. I’ve spent the last 10 months or so designing and transforming a food truck into a mobile design center! It’s a fun little project I got to participate on with my office. We’re calling it the Food For Thought Truck! The plan was to drive it all across America and bring good creative vibes to communities that might need a little design spark! For this first leg, the stops are just within California, mainly because we are not convinced it will make it any further lol. Bakersfield was the farthest the FFTT has ever traveled to and it was definitely well worth it. Within a very jam packed week, we installed a beautiful floor graphic in the parking lot our truck called home, engaged with a huge chunk of the Bakersfield community, designed and built some public furniture, and made lots of new friends! Did I tell you that we stayed in a Frank Lloyd Wright house too? In theory it should have been a dream come true for someone who studied architecture… but it was just plain creepy. I felt like I was sleeping in a old dusty museum where all the furniture is hexagon shaped and oddly cultish. Despite the house giving me the heebie-geebies, the city of Bakersfield made my heart burst wide open. It reminded me so much of the midwest. Everyone was so unbelievably KIND. Like, “I’ll help you in a second without you even asking me” kind. My midwestern heart love it so much. I didn’t realized how much I missed having a community of people who genuinely supported each other. I mean, we have a great community of friends here in San Francisco. But I would say that the creative community here is not so warm… and feels much more competitive that supportive. In Bakersfield everyone was honestly so interested and supportive of everyone’s dreams and passion. Gosh it was such a lovely town.

After my quick 36 hours in Bakersfield, I flew right back to San Francisco and went straight to work after hopping off the plane. STRAIGHT TO WORK. Ugh. It was crazy. The days following felt like the last days of each semester of architecture school. We called it “Hell Week”. I’m sure you get the picture. It was long days working away in the studio and little sleep riddled with anxiety. Thankfully, our deadline was right before Thanksgiving, and as soon as our presentation was over on Tuesday my brain totally forgot that I even had a job and I was set into Turkey mode! We flew out to Portland for Thanksgiving and spend a nice long weekend with some great friends! We ate all the classic turkey day dishes, watched football, drank beer, waited in line for rare beer, visited the Tillamook cheese factory, ate all the cheese, and hunted for agates! It was a great time and now I’m regretting not moving to Portland years ago.

Now that I’m back home, I’m trying to enjoy the relaxing-ish week at work post deadline and attempting a cleanse after all the turkey, cheese, and beer. I had a chocolate chip cookie tonight though… so, yeah. I’m itching to get back into the kitchen to work on all the holiday goodies I’ve been dreaming about! That means cookies, cakes, and dumplings… obviously. These dumplings are inspired by one of my favorite cold weather takeout dishes! These dumplings are just as comforting as a warm bowl of thai pumpkin curry over rice on a chilly fall or winter day. The kabocha squash mixed with coconut milk and curry paste make the most dreamy and creamy filling. They are spicy but not burn your head off spicy, but if you’re heart and tastes buds feel like you need an extra tablespoon of curry paste then by all means add it! Just have a cup of milk ready on standby. The pan fried/steam methods results in a tender but crispy dumpling. The best kind of dumpling in my opinion!

Happy Dumpling making!

Pumpkin Curry Dumplings

makes 24 dumplings

dumpling dough:

10 oz (2 cups) all purpose flour
3/4 cup just boiled water
pinch of salt

pumpkin curry filling:

1 3lb kabocha squash
1 tbsp red curry paste
1/4 cup canned coconut milk
2 tbsp brown sugar
1/2 tsp salt
1/4 tsp white pepper

coconut curry dipping sauce:

1 1/2 cup coconut milk
1 tbsp red curry paste
2 tbsp brown sugar
1 tsp fish sauce
juice of half a lime
1 tsp salt
1/4 tsp white pepper

make dumpling dough:

  1. Add flour and salt into a large bowl. Make a well in the center of the flour and slowly pour in just boiled water. Mix dough together with your finger tips or a wooden spoon if the mixture feels too hot. Mix until water is absorbed and the dough is just combine. Knead for 2-3 minutes until dough is round and smooth. Place dough in a medium ziplock bag, seal, and allow to rest and hydrate for at least 30 minutes. Dough can rest for up to 2 hours before being used.

make dumplings:

  1. Preheat your oven to 350 degrees. Cut the kabocha squash in half. Place cut side down on a baking tray and bake in the oven for 45-50 minutes until fork tender. Allow squash halves to cool for 15-20 minutes until they are safe to handle.

  2. Scoop out the seeds and discard or save for roasting later. Scoop out the flesh and place in a medium bowl. You can scoop right up to the outer skin layer.

  3. Mash squash with a potato masher. Add curry paste, coconut milk, brown sugar, salt, and pepper. Mash or mix until smooth. Set filling aside.

  4. Lightly flour your work surface. Remove dough from the ziplock bag. Cut dough in half and keep one half in the bag. Roll out one half of your dough into a 1” thick rope. Cut into 12 equal pieces. Place pieces of dough in the ziplock bag to prevent drying out. Roll out 1 piece of dough into a 3 1/2” - 4” disc with a small rolling pin or a tortilla press if you have one. Place a heaping tablespoon of filling in the center of your round dumpling wrapper. Fold in half so you have a half circle, making sure to firmly pinch and seal the edges. Hold the dumpling in the palm of your less dominant hand and use the thumb and index finger of your dominant hand to crimp the edges into a braid. If the braid isn’t sticking, try dabbing water around the edge of the dumpling before crimping. Place folded dumpling on a light floured baking tray. Repeat with remaining dough.

  5. To make your sauce, combine all the sauce ingredients in a small sauce pan and cook over medium heat. Whisk until the curry paste and sugar has dissolved. Cook over heat for medium heat for 4-5 minutes until thickened. Set aside until ready to heat.

  6. To cook your dumplings, add 1 tbsp of olive oil to a skillet and heat over medium high heat. Add a single layer of dumplings, about 6-8 depending on how large your pan is. Sear on one side for 3 minutes until the side is toasted and golden brown. Add 3-4 tbsp of water to the pan and cover with a lid. Allow to cook until the water has evaporated. Remove the lid and allow any remaining liquid to cook off. Remove the dumplings or add a bit more oil to the pan and flip the dumplings over to sear the other side for 2 minutes. Repeat with remaining dumplings.

  7. Serve dumplings immediately with coconut curry dipping sauce and enjoy!

Bourbon Persimmon Galette

Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food

Hi again! I’m currently zooming in the air, somewhere between San Francisco and Los Angeles. Lets see if I can write this whole thing within the 57 minutes it take to land in LAX. I’m stopping by the blog for a second time this weekend because it seems like a lot of people really want to bake this Bourbon Persimmon Galette for Thanksgiving.  Or maybe you’re just really dying to use up the Fuyu Persimmons sitting in your kitchen. Either way, I’m giving the people what they want!

I’ve probably mentioned this to you before, but I’ve never really made a pie before. I’m definitely a cake person. But there is just something so beautiful and simple about making galettes. Galettes are sort of like open face pies and they have a much better piecrust to filling ratio. Plus there’s no stressing about whether or not your latticework is going to turn out all wonky. To make your life super easy, you could buy store bought pie dough, but I recommend trying your hand at some homemade dough. It’s so easy and satisfying to work the butter into the flour and then you end up feeling like an Ina Garten-esque domestic goddess for making buttery and flakey piecrust in no time! The persimmons could easily be tossed in some brown sugar and thrown on top of your crust to get all juicy and tender, but since it’s the holidays let’s add some bourbon to it and dress it up a little!  This is best served warm with a scoop of ice cream or freshly whipped cream. But I also have a huge suspicion that it would taste excellent as a leftover dessert turned breakfast situation straight out of the fridge. Detailed pie work is probably something I should get some practice in eventually. That and buttercream florals are on my list of “Things to Learn to Up My Food Game.”

 I went to a Bob’s Red Mill Holiday baking event the other night and it was a lot of fun! However, I for sure felt like a very teensy tiny fish in a giant pod. The other attendees were all other food bloggers and then Reuben, lol. As always, he’s the only male at these events because he so sweetly likes to attend these with me.  At least to me, everyone all seemed so professional and actually did food blogging as a full time career. They had business cards, cookbooks in the works, and like a billion followers on Instagram. When I introduced myself, I automatically said, “Hi, I’m Kristina, I’m a designer!” and then I would get a bewildered look that felt like they were thinking, “Oh… wait… so why are you here?” I then quickly realized the context I was in and then blurted out “but I also cook and bake a lot and have a food blog!” It’s still so weird and unnatural for me to say that I’m a food blogger… I guess I am. But it won’t feel REAL until I can wake up everyday and roll into my kitchen while wearing pajamas to whip up all the crazy recipes I thought up before I went to bed. That’s when I get my best ideas : )

Okie dokie. I think the pilot just told us to stow away our electronic devices. Hooray! I wrote this all during the flight and I’m about to be reunited with my BFF, Kate! We are going to be a bunch of Ohio girls and get Jeni’s ice cream after dinner! Or we will probably be a bunch of old ladies and just go to bed and pillow talk for hours.

Happy Galetting!

Bourbon Persimmon Galette

Pie Dough:

2 cups all purpose four
1/2 tsp salt
12 tbsp butter - chilled and cut into cubes
1/3 cup ice water

Bourbon Persimmon Filling:

4 fuyu persimmons
1/2 cup bourbon
4 tbsp unsalted butter
1/2 cup brown sugar
1 tbsp cornstarch
1 tsp cinnamon
flakey sea salt

egg wash (1 egg + 1 tbsp water)

make pie dough:

  1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hands, rub the butter into the flour until the flour mixture resembles crumbly wet sand. You still want to be able to see the chunks of butter. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Pat dough into a disc and wrap dough in plastic. Chill in the fridge for at least 30 minutes.

assemble galette:

  1. While the dough is chilling, prepare your persimmons. Remove the stem of the persimmons. Cut them in half. Then with the cut side flat against the cutting board, cut the persimmon in 1/8” thick slices. Try to keep the slices together for a neat arrangement. Repeat with remaining persimmons.

  2. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 4 tablespoons of  liquid remaining. Reduce heat to low. Stir in butter until melted. Add in brown sugar, cornstarch, and cinnamon. Stir until all the sugar is dissolved. Remove from heat and allow to cool.

  3. Preheat the oven to 425 degrees. Roll out pie dough on a sheet of parchment paper until it is about 1/8” thick and large enough to cut out a 12”x10” rectangle. Cut out the rectangle and set the scraps aside for optional decoration. Add the sliced persimmons onto the pie dough, leave about 1” clear from the edges. Fold the edges over the persimmons. For a more decorative edge, you can knead together the dough scraps, roll out until it is 1/8” thick and stamp out small circles using piping tip. Brush the folded edges of the galette with an egg wash and place the small dough circles along the edge. Brush the edges again with egg wash. Pour bourbon and sugar mixture over the persimmons.

  4. Bake for 30-35 minutes until the edges are golden brown and the persimmons are tender. Remove from the oven and allow to cool. Top with some flakey sea salt. Serve warm ice cream, whipped cream, or as is.

Crispy Brussels Sprouts with Furikake, Fish Sauce, Peanuts and Lime


GO EAGLES! Lol, just kidding I don't really watch sports. It's just Sunday night (while I'm writing this) and I'm curled up on the couch with Reuben watching the Philadelphia Eagles plays the Dallas Cowboys. Reuben should appreciate this enthusiasm though.

It's so cold. Are you cold? We just got back from a weekend in Tahoe and it was COLD up there. Like legitimately below freezing and there was snow on the ground. Reuben forced me to climb a snow and ice covered mountain and I'm still try to figure out how I am still alive writing about brussels sprouts. I'll do a quick little recap of our weekend soon, but here are the highlights: I like mustard now, I had the best matcha latte of my life, and I beat Reuben in Padiddle. We are back in San Francisco and I'm still freezing. Curse old but cute apartments and their crappy heating! I'll live.

Anyways, how is your Thanksgiving menu planning going? Are you going full turkey? Chicken? Duck? Tofurkey? At the Cho/Young/Yee family Thanksgiving we would likely have turkey, chicken, duck, AND a ham. NO LIMITS. I doubt there is a tofurkey within the Cleveland city limits. The turkey is for tradition, and my mom always tells me that I'm really the only one who enjoys turkey... Mom, you're CRAZY. It's so good! More turkey legs for me then... The chicken is for everyone because my grandma makes this amazing steamed chicken that is similar to a Hainanese chicken. The roast duck has a permanent spot at the table because it is freaking delicious, and the ham is always present because my aunt brings one every year. The sides are typically mashed potatoes, some form of noodles, a Chinese soup, and some stir-fried Asian veggies. Maybe some mac n' cheese if I'm around! If it wasn't already obvious to you, we are Chinese and my mom (head family chef) likes to create a fusion menu. One year my mom made a sticky rice stuffing and it was soooooo good. But you probably won't find sweet potatoes with marshmallows or green bean casserole at our dining table!

I've grown to appreciate the balance of American traditions and Asian traditions/twists. I mean, I live in world where mashed potatoes and sticky rice can appear on the same plate. It's pretty much what I'm all about. But really, my whole life has pretty much been about bridging the gap between growing up as a 90s kid but also a first generation Chinese American. I'll talk more about this later... you're here for brussels sprouts right?

These sprouts are the perfect combo of a classic side dish with some pretty powerful Asian flavors. They are inspired by the B Sprouts from B Star (on Clement St.) and I love them so much! At B Star the brussels sprouts are deep fried and then tossed with furikake, fish sauce, popped rice, and parmesan. YUM! I decided to roast these suckers, because I don't want to open the dangerous gate to deep frying just yet. Feel free to fry them if you're into that though. I've perfected the method of getting crispy brussels sprouts from roasting. Do this and you'll forget what a deep fryer even is! The trick is making sure that the sprouts are really dry. Towel dry or air dry them, whatever you got to do. Wet sprouts equal soggy gross sprouts. Then the second trick is peeling back the outer leaves and even pulling off a few of them. Don't throw them out though! These essentially become crispy and salty brussels sprout chips in the oven.

The sprouts are then flavored with Furikake (a sweet and salty seaweed and sesame seed mixture), fish sauce, peanuts, and lime juice. It may sounds just a little weird but I promise you that all the flavors work beautifully together. It's salty, a little sweet, a tad sour, and addictively crunchy. It's like a little bit of Thanksgiving in Thailand! If fish sauce scares you, it shouldn't. I think you're probably just scared of the name. The smell is a little intense but the flavor isn't. It's one of my favorite secret ingredients to add to a dish for that extra umami kick. I recommend using Red Boat Fish Sauce, because it tastes great and doesn't actually smell terrible!

These sprouts are quick to come together and will be a fun new addition to your Thanksgiving table! Honestly, I'm going to be making these for dinner all cold weather season! Going to order more fish sauce now...

Crispy Brussels Sprouts with Furikake, Fish Sauce, Peanuts and Lime

serves 4-6


1. Preheat your oven to 425 degrees. Let's prep our brussel sprouts. Cut off the woody ends of the sprouts. Wash them and cut them in half lengthwise. If there is a little dirt under the leaves, give those a quick rise too. Towel dry them to make sure they are as dry as they can be. If I have time, I leave them on a baking sheet for 30 minutes to an hour to air dry. Peel back and rip off a few of the larger outer leaves of the sprouts. These will get so amazingly crispy!

2. Arrange sprouts and leaves on a lined baking sheet.  Drizzle olive oil and 1 tsp salt. Toss to evenly coat all the sprouts. Flip over sprouts so that the cut side is facing down, touching the baking sheet. Roast in the oven for 25-30 minutes, until crispy and golden.

3. Removed from the oven and immediately toss with remaining 1/2 tsp salt, fish sauce and the juice of 1 lime. Transfer to serving dish and top with crushed peanuts and furikake. Serve and enjoy!


1.5 pounds of brussels sprouts

2 tbsp olive oil

1 tsp + 1/2 tsp salt

1 tbsp Fish Sauce 

1 lime

1/4 cup crushed peanuts

1 tbsp furikake

Persimmon Upside Down Cake


Isn’t Autumn when things are supposed to calm and slow down? Lies. This month is going by way too fast. It’s going to be Thanksgiving next week and we have ZERO plans. This what will most likely happen: Reuben and I will make a Thanksgiving feast for two, catch up on sleep, and work on some long overdue apartment improvement projects. It makes me sort of sad when I think about how I haven’t been home for Thanksgiving in like 4 years... : ( ... but that just makes being home for Christmas that much sweeter! This will be our first year in SF for Thanksgiving in a while, so it will be nice to stay put. Last year we were on the road to Portland and had leftovers at the Airbnb. The year before that, we were driving through Spain and stopped at a gas station between Madrid and Granada for some ham sandwiches, LOL, but this was our view, and Spanish gas station food is actually pretty awesome.

What are your plans? Are you going to make a pie? Or are you more of a cake person, like me?

I had ambitions of trying my hand at my first full blown pie this weekend. I was going to do braids, intricate weaving, and maybe even cut out letters! But plans changed and I made pork buns instead. No regrets. Because they were incredible and I am going to post the recipe soon! I’ll save my Asian pear and caramel pie experiments for next year.

I do have this Persimmon Upside Down Cake for ya though! It’s so delicious. You don’t need pie.

Some people ask me what I do with all the baked goods I make for the blog. When I say “some people” I really mean 3 people have ever asked me that question. My baking experiments are typically brought in to my office or to Reuben’s office to be gobbled up. Or, I plan ahead and bake something to bring to a dinner party or picnic. I try not to leave us alone with too much butter and sugar. However, every once in a while there are the baking experiments that I do not share. Not because they were complete failures, but  maybe because they were too freaking delicious to share.

I didn’t share this cake. I had it hidden in our apartment and we continued to cut really tiny wedges of cake for days. Sorry, coworkers, for not sharing. I made this while I had a cold so you didn’t want my germs anyways. When I took my first bite, I was like “GODDAMN”. The persimmons, Autumn spices, and the cake soaked in caramel all together created the most harmonious and addicting cake you’ll have all holiday season. Seriously though. The area around the rim of the cake where all the caramel has soaked in is the most incredible bite of cake you’ll ever have. I had to stop Reuben from only cutting wedges of the edge bits. He only got away with it once...

There is no doubt that I am mildly obsessed with persimmons. It's my favorite fruit for sure. I had only ever just eaten them straight up until now. My mom is a wiz at the paring knife and would effortlessly peel and slice them up for us growing up. It’s hard to really explain the flavor. There are hints of vanilla and cinnamon. But it just tastes like… a persimmon. Can anyone else wordier help me out here? Persimmons are phenomenal sliced on up toast or plopped on some yogurt when super ripe. It makes my heart burst with so much joy when I see friends incorporate persimmons into their diets. You gotta give them a try! I hope to see some on your Thanksgiving tables : )

Persimmon Upside Down Cake

makes 1 - 9" cake

For the caramel:

1 cup dark brown sugar

8 tbsp unsalted butter - cubed

1 tsp salt


For the cake:

2 cups flour

1/2 cup white sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger powder

1/4 tsp nutmeg

2 eggs

1 1/2 cup buttermilk

8 tbsp melted butter

2-3 fuyu persimmons


1. Preheat the oven to 350 degrees. Line the bottom of a 9" round cake pan with a piece of parchment paper and grease the sides of the pan. Set aside. Cook brown sugar, butter and salt in a small sauce pan over medium high heat. Whisk until butter is melted and all the sugar is dissolved. Gently boil for 3-4 minutes until deeply brown. Pour the caramel into the cake pan and swirl so that the pan is completely and evenly covered. The caramel will harden quickly.

2. Slice the persimmons into 1/8" thick slices. Place a slice in the very center of the caramel and continue adding slices in a circular direction until the bottom is covered.

3. Whisk flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, buttermilk, and butter in a separate bowl. Add wet ingredients into the dry and mix until evenly incorporated and you have a smooth batter. Pour the batter into the cake pan. Use an small offset spatula or the back of a spoon to spread and level the batter.

4. Bake for 45-50 minutes. Test for doneness with a toothpick. Allow to cool in the pan for 20 minutes. Invert the pan onto a wire rack set on top of a baking tray and allow to completely cool. Watch out for some caramel dripping when you invert!

5. Serve up and enjoy!

recipe was adapted from this and this!

Red Curry Shakshuka


Helloooooo, November! I'm so happy it's practically the holidays! I'm also super glad that I've made it through Halloween without going into diabetic shock. Gosh, I inhaled so much candy the last couple days. Does anyone remember 100 Grand Bars? They are so good. I've basically been hunting for them in the candy bowl at work the past two days. I'll probably try to sneak in one last 100 Grand tomorrow. I need to stop though. I need to eat vegetables and not have candy until 2018. Let's all make dentist appointments.

Did you dress up for Halloween? Did people understand your costume? I'm sure they did! I dressed up as my Grandma Young (my mom's maiden name, not to be confused with a young grandma). I've never felt more like myself. Other than the wig. My head is way too big to fit comfortably in the average wigI was so cozy in my loose pants and turtleneck/sweater vest combo. It was awesome. Then when everyone else went out to a bar after work, I felt no guilt in saying that I was tired and wanted to go home. Grandma needs to sleep! And finish Stranger Things TBH.

Even though I'm still a spry 26 year old, I fully embrace my Grandma-ness. Like, life is really tiring. Working a full time job, blogging on the side, and then filling in all the extra waking minutes with painting and random side projects is exhausting. I want to sleep and wear soft pants as much as I can. I want to leisurely sip matcha lattes in the morning and eat oatmeal. Everyday. Is it sad that mornings full of tea and oatmeal make my heart swell (in a good way)? No, of course not. Grandma needs a vacation though. I've been doubling up on recipe testing during the weekends because in a few weeks we are essentially going on a bunch of mini vacations until Christmas. Tahoe! Thanksgiving! Healdsburg! Holiday Parties! Cleveland! Then it's 2018! I just know it's going to go by in the blink of an eye.

This Red Curry Shakshuka is an awesome dish to make when you're feeling super elderly and just want to lounge around in your soft pants all day. You chop up all your veggies. Cook them in a pan. Dump in your curry paste and coconut. Crack in some eggs and let simmer for a few minutes until your eggs are set. Then you magically have a healthy-ish meal full of vegetables! I thought up this recipe one lazy morning when I work up hungry, needed to eat something substantial, but all we had in the fridge was some leftover thai food and some half dead swiss chard. We had half a plastic tub of delicious red duck curry, but we had already pick out the good bits. No duck, eggplant, or peppers left. Just sauce and some onions and a rouge pineapple chunk. Eat the pineapple chunk out of the container, throw in some greens and some eggs, and you got yourself a brand new dish!! Red Curry Shakshuka was born! You can follow this recipe to make your own curry or you could also go the leftover Thai food route if you're looking to not waste leftovers. Either way, it's going to be so wonderful and cozy.  

Red Curry Shakshuka

serves 4


1 small white onion

2 bell peppers

2 medium Chinese eggplants

2 tbsp olive oil

1 - 4oz can of red thai curry 

1 - 13.5fl oz can of coconut milk

1 Tbsp brown sugar + more to taste

3 cups spinach

1/4 cup chopped thai basil + more for garnish

Salt and Pepper

4 eggs


1. Let's prepare our veggies. Peel and chop your onion into crescent slices. De-stem and seed your bell peppers and cut into slices. Cut the eggplant into 1/4" slices. 

2. Heat oil in a skillet over medium high heat. Add onions, season with a pinch of salt and pepper, and allow to cook for 3 minutes. Add bell peppers and eggplant, season again with a pinch of salt and pepper. Add red curry paste and with a wooden spoon or spatula, mix into the veggies until evenly incorporated. Cook all the veggies for 5 minutes. The paste should be inherently spicy, so you don't need to add any extra heat.

3. Add coconut milk and brown sugar into the skillet and bring everything to a simmer.  Add spinach a handful at a time and the thai basil and mix into the skillet until wilted. Give it a taste and add more salt, pepper, or brown sugar if you feel like you need it.

4. Make little wells in the curry with the back of a spoon or bowl and carefully crack your eggs one at a time into the curry. Simmer the curry with the eggs until the eggs have set, about 15-20 minutes.

5. Remove the skillet from heat and allow to cool. Garnish with some thai basil leaves and serve up the curry with some rice or roti. Some crusty bread would be great too!